Pumpkin Cheesecake

A great alternative to pumpkin pie! Pumpkin will gain year round appeal because of this lightly spiced, creamy cheesecake with its golden crust and topping.

Ingredients

1 L or 4 cups Kellogg's Corn Flakes* cereal
30 ml or 2 tbsp granulated sugar
3 ml or 3/4 tsp ground ginger
6 ml or 1 1/4 tsp ground cinnamon
75 ml or 1/3 cup butter,
2 pkg (each 250 g) cream cheese,
175 ml or 3/4 cup firmly-packed brown sugar
4 eggs
1 can (398 ml/ 14 oz) pumpkin
2 ml or 1/2 tsp ground nutmeg
250 ml or 1 cup dairy sour cream
45 ml or 3 tbsp firmly-packed brown sugar
2 ml or 1/2 tsp vanilla extract

Directions

1. Combine crushed cereal, granulated sugar, ginger, 1 ml (1/4 tsp) cinnamon and butter. Mix well. Reserve 50 ml (1/4 cup) for garnish. Press remainder into bottom of 23 cm (9") springform pan. Refrigerate.

2. In large mixer bowl or food processor, beat cream cheese until smooth. Beat in brown sugar. Add eggs, one at a time, beating after each addition. Blend in pumpkin and remaining cinnamon and nutmeg.

3. Pour into prepared crust. Bake at 160°C (325°F) about 60 minutes or until set.

4. Combine sour cream, remaining brown sugar and vanilla. Spread carefully on top of hot cheesecake. Sprinkle with reserved cereal mixture.

5. Return to oven with rack in middle position and broil 3-5 minutes or until topping browns lightly. Let cool on rack at room temperature (about 2 hours). Remove sides of pan. Refrigerate until well chilled, at least 4 hours or overnight

PREPARATION TIME:30 minutes + 1 hour baking + 6 hours cooling and chilling

YIELD:23 cm (9") cheescake (10 servings)

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.